Growth performance, fatty acid profile and lipid oxidative stability of breast muscle in chickens fed probiotics and antibiotics or their mixture

Abstract

This study assessed the effects of dietary supplementation of probiotics, antibiotics and an antibioticprobiotics mixture on growth performance of broilers, and the fatty acid profile and oxidative stability of broiler breast muscle. A total of 480 one-day-old broiler chicks (Cobb 500) were assigned to four treatment groups and fed for 42 days. The basal diet served as control treatment (Diet 1), while chicks assigned to Diets 2, 3 and 4 were fed the basal diet with the addition of 0.1 mg/kg of an antibiotic growth promoter (AGP), a commercial probiotic 5 g/kg or the AGP (0.1 mg/kg) + the commercial probiotic (5 g/kg), respectively. Feed intake, weight gain and feed conversion ratio were determined. Fatty acid (FA) profile and lipid oxidative status were monitored at 1 and 7 days post mortem. The results showed no significant difference in average bodyweights among the treatments. However, birds fed Diets 3 and 4 had significantly lower feed conversion ratios and feed intake than the other treatments. At day 7 post mortem, the lipid oxidation in breast meat was significantly lower in Diet 3 compared with the other diets. The meat of the birds fed Diet 3 had lower oleic acid, but higher palmitic acid concentrations at 1 day post mortem. At 1 day postmortem the polyunsaturated fatty acid to saturated fatty acid (PUFA : SFA) ratio was significantly lower in the breast muscle of birds fed Diet 3 compared with those fed Diets 1 and 4, but increased at 7 days postmortem. It could be concluded that probiotics supplementation showed high potential to improve oxidative stability, thereby increasing the shelf life of chicken meat.

Effects of Lactobacillus Reuteri E81 Added into Rations of Chukar Partridges (Alectoris Chukar) Fed Under Heat Stress Conditions on Fattening Performance and Meat Quality

“…In addition, they are used as feed supplements to improve the performance and antioxidant capacity of animals (Bai et al, 2016b). Recently, the role of probiotics on lipid metabolism has been highlighted, which indicates that the fatty acid composition in poultry meat may be modified by probiotics (Abdulla et al, 2018). In the present study, MDA was determined as an indicator of lipid peroxidation.…”

Effect of trimmed asparagus by-products supplementation in broiler diets on performance, nutrients digestibility, gut ecology, and functional meat production

“…Bonos et al [94] demonstrated that the fatty acid composition of meat can be altered by microorganisms in the gastrointestinal tract because these microorganisms can hydrogenate USFAs to SFAs. Probiotics could also reduce the oleic acid contents of rat liver [95] and chicken breast [96]. Kalavathy et al [93] revealed that Lactobacillus supplementation of broiler feed does not affect the poly-USFA contents of the chicken meat when compared with controls.…”

Probiotics as a Promising Additive in Broiler Feed: Advances and Limitations

“…Although lower feed consumption is observed in some studies, the probiotic allows improvements in other characteristics of greater economic importance such as body weight and feed conversion [53]. Lower feed consumption can be influenced by factors such as heat stress and environments with greater health challenges [54].…”